Pan Pizza Dough

Page: cooking.nytimes.com/recipes/1019336-pan-pizza-dough

| Course Type: Pies and Tarts

(1 review)

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Recipe Review

This wonderful dough is becoming part of our regular rotation. I only make 2 changes. First, I make the dough in my stand mixer. Second, after the first time (when I followed the direction to divide the dough in three), I divide the dough in 6 portions, finding that the smaller amount of dough makes a pie that all the tasters agreed was just right--the thicker dough was just too thick. I make the six portions, bake one and freeze the rest, with great results.

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